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Pickled Green Tomato Relish Recipe

Pickled Green Tomato Relish Recipe

When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill!—Mary Gill, Florence, Oregon
TOTAL TIME: Prep: 1 hour + standing Process: 15 min./batch YIELD:128 servings


  • 7 pounds green tomatoes (about 20 medium)
  • 4 large onions
  • 2 large red onions
  • 3 large green peppers
  • 2 large sweet red peppers
  • 4 teaspoons canning salt
  • 5 cups cider vinegar
  • 4 cups sugar
  • 2 tablespoons celery seed
  • 4 teaspoons mustard seed


  • 1. Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours.
  • 2. Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened.
  • 3. Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • 4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 8 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts

2 tablespoons equals 37 calories, trace fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 9 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 starch.